Large, heavy-bottomed skillet with vegetable oil added till it is 1-inch up the side. Heat the oil until it shimmers over medium-high heat.

Crack the crab legs at the joints while wearing gloves to prevent tearing the meat. For the tiny joints, you might need to use kitchen shears.

Cut the shell open lengthwise using kitchen shears. Open the shell slowly, then take out the meat.

Mix the eggs, spicy sauce, half the Old Bay, and half the garlic salt in a medium bowl.

Combine the remaining flour, yellow cornmeal, Old Bay, and garlic salt in a different medium basin.

After dipping the crab meat in the egg mixture, coat it completely with the flour mixture. Set on a wire rack. Continue with the remaining crab.

Cook crab until brown and crispy for two to three minutes on each side. On paper towels, drain.